Pork Cutlets with Apples and Leeks

4 (1/4 pound) boneless pork loin chops
salt and pepper to taste
2 leeks cleaned and thinly sliced (white and green parts only)
2 cups tart apples such as Granny Smith or McIntosh peeled cored and thinly sliced
1/2 cup reduced sodium chicken broth
1 tsp caraway seeds (optional)
1/4 tsp nutmeg
1 tsp cornstarch
2 tsp water

Season chops with salt and pepper, spray a nonstick skillet with nonstick spray and set over medium high heat. Brown pork chops about 1 minute on each side. Transfer chops to plate.

Add apples and leeks to skillet (spray again if needed) cook, stirring until softened (a couple of minutes) stir in broth, caraway seeds, and nutmeg. Return chops to skillet. Bring to a simmer. Reduce heat, cover and simmer until chops are cooked all the way through (about 10 minutes).

Transfer chops to a platter. Combine the cornstarch and water in a small bowl until smooth. Add cornstarch mixture to skillet and cook, stirring constantly, until thickened (about 30 seconds) Pour sauce over chops. Makes 4 servings (great with a baked or mashed potatoes)

Number of Servings: 4

Recipe submitted by SparkPeople user SPALM01.